Moist and Spiced Pumpkin Carrot Cake with Brown Sugar Frosting

If you asked me to describe autumn in one bite, I’d hand you a generous slice of this Pumpkin Carrot Cake. It’s warm, spiced, not overly sweet, and has that nostalgic, soft crumb that reminds me of baking with my mom during the chilly months. Whether you’re prepping for a festive table or just looking for an excuse to turn on your oven and fill your home with comforting aromas, this cake is it.

Why You’ll Love This Pumpkin Carrot Cake

This isn’t just a carrot cake with pumpkin thrown in. It’s a beautifully balanced recipe that brings out the best of both worlds. Here’s what makes it a go-to in my fall baking rotation:

• Super moist from the pumpkin puree, apples, and carrots.
• Perfectly spiced with cinnamon, pumpkin pie spice, and a dash of nutmeg.
• Topped with brown sugar cream cheese frosting that’s slightly tangy and caramel-sweet.
• Great for birthdays, Thanksgiving, potlucks, or casual weekend baking.

My Personal Tip

When I first tested this recipe, I forgot to squeeze the juice from the grated apple and my batter was too wet. Lesson learned! Now I make sure to gently press it between paper towels before adding it. It’s one of those little things that makes a big difference.

Ingredients for Pumpkin Carrot Cake

Dry Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/4 teaspoons pumpkin pie spice
• 2 1/4 teaspoons cinnamon
• 1/4 teaspoon nutmeg

Wet Ingredients

• 1 cup granulated sugar
• 3/4 cup brown sugar (light or dark)
• 1/2 cup vegetable oil (or canola)
• 3 large eggs (room temperature)
• 1 teaspoon vanilla extract
• 1 1/4 cups canned pumpkin puree (not pumpkin pie filling)
• 1/2 cup buttermilk (room temperature)
• 2 cups shredded carrots (tightly packed)
• 1 medium red apple, peeled and grated (juice gently squeezed out)

Brown Sugar Cream Cheese Frosting

• 8 oz cream cheese (room temperature)
• 6 tablespoons butter (room temperature)
• 3/4 cup + 2 tablespoons packed brown sugar
• 2 1/2 cups powdered sugar (sifted)
• 1 teaspoon vanilla extract

Optional Decorations

• Orange and green food coloring (for a festive look)
• Finely chopped walnuts or pecans

How to Make Pumpkin Carrot Cake (Step-by-Step)

Step 1: Prep Your Baking Pan

Preheat the oven to 350°F. Line a 9×13 inch baking dish with parchment paper or lightly grease it. For a layered look, use three 6-inch round pans.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together:

1. Flour
2. Baking powder and baking soda
3. Pumpkin pie spice, cinnamon, nutmeg
4. Salt

Step 3: Whisk the Wet Ingredients

In a second bowl, combine:

1. Both sugars and eggs
2. Stir in the vanilla, pumpkin puree, and oil
3. Alternate adding the buttermilk and dry mixture in batches
4. Mix just until combined

Step 4: Fold in Fruits & Veggies

Gently stir in the grated apple and shredded carrots until evenly distributed.

Step 5: Bake

Pour the batter into your prepared pan(s). Bake for 28-38 minutes, or until a toothpick comes out clean. Let cool completely before frosting.

Making the Brown Sugar Cream Cheese Frosting

This frosting deserves its own spotlight! It’s rich, creamy, and has the depth of flavor that perfectly balances the spiced cake.

Instructions:

1. In a large bowl, beat cream cheese and butter until fluffy.
2. Add brown sugar and beat until smooth.
3. Mix in vanilla.
4. Gradually add sifted powdered sugar until your desired consistency is reached.

Optional Decorating Tip:

Tint some of the frosting orange and green for piping small pumpkins or festive fall leaves. My kids love helping with this part!

How to Store Pumpkin Carrot Cake

• Fridge: Store covered for up to 5 days.
• Freezer: Freeze the unfrosted cake for up to 3 months. Wrap tightly in plastic and foil.

Frequently Asked Questions (FAQs

What is the difference between pumpkin bars and pumpkin carrot cake?

Bars are denser and more snack-like. This cake is lighter, airier, and finished with a creamy frosting.

Can I add nuts or raisins?

Absolutely! Pecans or walnuts work beautifully. Just fold them in with the carrots.

Can I use fresh pumpkin instead of canned?

Yes, just make sure it’s roasted, pureed, and not watery.

What’s a good dairy-free alternative to buttermilk?

Use any plant milk mixed with a teaspoon of apple cider vinegar or lemon juice.

Pair This Cake With…

• Chai tea or hot apple cider for a cozy afternoon treat
• Pumpkin Dump Cake from our Delicious Fall-Inspired Treats
• Earl Grey Cookies for a spiced dessert platter
• New Thanksgiving Recipes if you’re planning a holiday menu

Final Thoughts: Your New Fall Favorite

This Pumpkin Carrot Cake is more than just a dessert. It’s a hug in cake form—soft, flavorful, and full of seasonal goodness. Whether you’re making it for a gathering or just because you need a little extra comfort, it’s sure to win over hearts.

I’d love to hear how it turns out for you! Tag me on Pinterest or leave a comment below with your favorite fall baking memory.

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